Monday, December 7, 2009

Parmesan Ranch Baked Chicken with a Parmesan Ranch Cream Sauce

Baked Chicken
3 large chicken breasts (pound to 1/2" thick)
1/4 c. milk
1/4 c. sour cream
1/2 cup seasoned bread crumbs
1/2 shredded Parmesan cheese
  1. Preheat over to 350 degrees. In a small bowl, whisk together dressing mix, sour cream, and milk. Combine bread crumbs and cheese in a pie plate. Dip chicken in milk mixture. Then coat it in bread crumb mixture.
  2. Place in a greased 9x13 Pyrex pan. Bake for 30 minutes in the preheated oven.
1/2 c. chicken broth
3/4 c. half-n-half
1 1/2 tbsp cornstarch
1/4 tsp. parsley
1/4 tsp. basil
1/2 tsp. dried minced onion
1/4 tsp. salt
a pinch dill
garlic powder
a pinch pepper
2/3 c. grated Parmesan.
  1. In a small saucepan, combine chicken broth, herbs, salt, and pepper. Bring to a boil. In a small bowl, which together half-n-half, cornstarch, cheese. Add to chicken broth. Reduce heat to a simmer. Stir till thickened.
  2. Pour over baked chicken.


  1. My family really liked this recipe. I had to substitute though. They don't sell seasoned bread crumbs here and I didn't have time to make any. I used tomato and formagio crackers. They said I could make this recipe again. I happened to have ranch dip that someone sent me so that helped. Otherwise I would have had to make another substitution.

  2. So glad you liked it. I'd be very interested to try using the crackers you mentioned, sounds yummy!